Fire Roasted Corn Salsa

By msweeney

Ingredients

• 3 ears corn, husks removed
• 1 medium jalapeno, split in half and seeded
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 roma tomatoes, diced
• 1 ripe avocado, diced
• 1/4 small red onion, diced
• Juice of 2 limes
• Tortilla chips, for dipping

Details

Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat a grill to medium-high heat. Add the corn and jalapeno to a sheet tray, drizzle with the olive oil and sprinkle with salt and pepper. Grill on all sides until lightly charred, about 6 minutes total. Remove from the grill and cool for a few minutes until you can handle.

Use your knife to remove the corn kernels from the ears of corn. Finely chop the jalapeno. Add both to a bowl, and then stir in the tomatoes, avocado, red onion and lime juice. Taste for seasoning and adjust as necessary with more salt as needed. Serve with tortilla chips.